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When it comes to comforting and nourishing meals, few dishes can match the allure of a creamy soup. The Creamy Zucchini Bliss Soup is a perfect embodiment of this concept, offering a velvety texture paired with the fresh, vibrant flavors of seasonal zucchini. This delightful recipe showcases the simplicity of using fresh ingredients to create a dish that is not only delicious but also packed with nutrients. With its rich consistency and a hint of aromatic herbs, this soup is bound to become a favorite in your kitchen.

Creamy Zucchini Soup

Experience the comforting delight of Creamy Zucchini Bliss Soup, a delicious recipe that highlights fresh, seasonal zucchini. This velvety soup is rich in nutrients and perfect for cozy nights or dinner parties. With just a few simple ingredients like onions, garlic, and potatoes, you can create a nourishing dish that caters to various diets. Discover the versatility of zucchini and enjoy its mild flavor while making this easy and nutritious soup for your table today!
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Ingredients
  

4 medium zucchinis, chopped

1 medium onion, diced

3 cloves of garlic, minced

2 medium potatoes, peeled and cubed

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried thyme

1 teaspoon fresh lemon juice

Fresh basil leaves for garnish

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.

    Add Zucchini and Potatoes: To the pot, add the chopped zucchinis and cubed potatoes. Stir well to combine and cook for another 5 minutes, allowing the vegetables to soften slightly.

      Pour in Broth: Add the vegetable broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the potatoes and zucchini are tender.

        Blend the Soup: Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you prefer a chunky texture, blend only half of the soup and then mix it back in.

          Stir in Cream: Once blended, stir in the heavy cream (or coconut cream) and season with salt, pepper, dried thyme, and fresh lemon juice. Let the soup simmer for another 5 minutes on low heat to combine the flavors.

            Serve and Garnish: Ladle the creamy zucchini soup into bowls and garnish with fresh basil leaves. Drizzle with a bit of olive oil for an extra touch. Enjoy!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6